STOVE TOP ONE-DISH CHICKEN BAKE
Discover the ultimate comfort food with this STOVE TOP One-Dish Chicken Bake. Combine chicken, stuffing and sour cream for a delectable dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Add hot water to stuffing mix; stir just until moistened.
- Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
- Bake 30 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
STUFFING CRUSTED BAKED CHICKEN
Steps:
- Place the chicken pieces in a gallon zipper seal bag.
- Whisk the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and white pepper. Pour over the chicken pieces and massage the marinade all over the chicken pieces. Refrigerate for three hours.
- Place the stuffing mix in a food processor and pulse until the consistency is like coarse panko bread crumbs. Set aside.
- After three hours, preheat the oven to 425 degrees F.
- Remove the chicken from the bag and discard the marinade, leaving the pieces coated.
- Pour out the crumbs onto a platter or dish and roll the wet chicken in the crumbs until fully coated on all sides, pressing as you do.
- Place a piece of parchment over a sheet pan and then place a rack over the parchment. Spray the rack with pan spray. The parchment is just for easy clean up.
- Lay the pieces over the rack and drizzle on the butter. I used a pastry brush and kept dipping it in the butter and drizzling it over the chicken. Then brush any dry spots.
- Finally using pan spray, spray the tops just to make sure everything all dry spots are covered then bake.
- Bake for 20 minutes at 425 degrees F then reduce to 350 degrees F and bake until the internal temperature reaches 160 degrees F.
- I pulled the leg and thigh pieces off about ten minutes before the breast quarters were cooked but this will vary depending on how big your pieces are.
- If the chicken is almost cooked but the crust is not crispy enough for your liking, raise oven back to 425 degrees F and cook for another 5-10 minutes.
- Total cooking time is between 45 and 60 minutes.
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SOUR CREAM CHICKEN AND STUFFING
Skinless boneless chicken baked with a prepared stuffing mix and topped with a creamy sauce.
Provided by Lorna Ewing
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing.
- Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 29.9 g, Cholesterol 85.6 mg, Fat 13.1 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 1237.5 mg, Sugar 3.4 g
STUFFING-COATED CHICKEN
I found this recipe in an old church cookbook, and it quickly became a favorite. I've used the microwaves at work to reheat left over for lunch. When the aroma of garlic and Parmesan cheese grabs the attention of coworkers, they all ask for the recipe. -Patricia Inman Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In another shallow dish, combine butter and garlic. Dip chicken in butter mixture, then coat with stuffing mixture. Place in a greased 13x9-in. baking dish. , Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 193 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
CREAMY CHICKEN STUFFING CASSEROLE
This Creamy Chicken Stuffing Casserole, made with cooked chicken, stuffing, cream soup and sour creas an easy dinner for busy days. Tips for making ahead and storing in the freezer.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 350º Fahrenheit. Grease a 9x9" baking pan with cooking spray. (You can use a 9x13" baking pan if you'd like.)
- Sprinkle the cooked chicken on the bottom of the prepared baking dish.
- In a small bowl, stir together the cream of mushroom soup and the sour cream. Pour and spread this mixture over the chicken.
- Prepare the box stuffing mix as per the instructions on the back of the box using the 1 1/2 cups chicken stock and 1/4 cup butter. We switch out the hot water for chicken stock for added flavor.
- Spoon the prepared stuffing over the sour cream mixture.
- Cover the casserole with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes. (If you used a 9x13" baking pan, it may heat through more quickly since it won't be as thick in the pan.)
- Serve immediately.
Nutrition Facts : Calories 248 kcal, Carbohydrate 4 g, Protein 19 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 79 mg, Sodium 400 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
SOUR CREAM AND STUFFING CRUSTED CHICKEN
This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each.
Provided by Kristi
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken and pat dry.
- Smother sour cream on both sides of the chicken.
- Sour cream needs to be slathered on thick.
- Dump stuffing mix out onto a flat plate.
- Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
- Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
- Add chicken to the dish and bake at 350 for 30 minutes.
- Remove from oven and put another 1/2 stick of butter into dish.
- Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
- Enjoy!
Nutrition Facts : Calories 693.1, Fat 52.5, SaturatedFat 29.6, Cholesterol 268.5, Sodium 561.6, Carbohydrate 3.5, Sugar 4.2, Protein 50.9
EASY CHICKEN & HERB STUFFING
Make and share this Easy Chicken & Herb Stuffing recipe from Food.com.
Provided by S in PA
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken, soup, and sour cream.
- Spread into 9x13 baking dish (sprayed with Pam).
- Top with stuffing mix.
- Melt margarine and mix with chicken broth.
- Drizzle over top of casserole.
- Bake at 350 for 45-60 minutes.
Nutrition Facts : Calories 610, Fat 31.4, SaturatedFat 11.6, Cholesterol 76.2, Sodium 1697.3, Carbohydrate 51, Fiber 1.8, Sugar 6, Protein 29.7
ANOTHER SOUR CREAM CHICKEN
I love sour cream and chicken and am always looking for a new way to fix it. This was well received by the family. All I served it with was some boiled new potatoes. Of course, I went a little heavy on the broccoli, but that's only because we love it so much!
Provided by Darkhunter
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 375 degrees F.
- Season chicken with salt& pepper.
- In small skillet, melt butter; add onion and garlic and saute for a few minutes.
- Add paprika and mix.
- Smush chicken in the mixture, coating well.
- Place in shallow baking dish.
- Spoon leftover onion mixture over breasts.
- Bake in oven for 20 minutes.
- Cover with foil and bake 10 more minutes.
- Arrange drained, hot broccoli on top of and around chicken.
- Mix sour cream and mayonnaise and spoon over all.
- Sprinkle with Parmesan cheese.
- Broil low in oven for 10 minutes.
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
- Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 13.9 g, Cholesterol 138.2 mg, Fat 38.5 g, Fiber 2.8 g, Protein 30 g, SaturatedFat 15.5 g, Sodium 311.2 mg, Sugar 2.2 g
STUFFING-CRUSTED CREAMY CHICKEN CASSEROLE
Take 15 minutes to put together a creamy chicken casserole. Our Stuffing-Crusted Creamy Chicken Casserole will be the most-requested dish at dinnertime!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powder. Cover with stir-fry vegetables. Combine corn and dressing; spoon over vegetable layer in dish.
- Add hot water to stuffing mix; stir just until moistened. Spoon over corn mixture; cover.
- Bake 45 min. or until chicken is done (165°F), uncovering for the last 15 min.
Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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